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CHAPTER -4: FOOD STORAGE GUIDANCE
• To reduce humidity and avoid the consequent formation of frost, always store liquids in sealed containers in the
refrigerator. Frost tends to concentrate in the coldest parts of the evaporating liquid and, in time, your appliance
will require more frequent defrosting.
• Never place warm food in the refrigerator. Warm food should be allowed to cool at room temperature and should
be arranged to ensure adequate air circulation in the refrigerator compartment.
• Make sure no items are in direct contact with the rear wall of the appliance as frost will develop and packaging
will stick to it. Do not open the refrigerator door frequently.
• We recommend that meat and clean fish are loosely wrapped and stored on the glass shelf just above the
vegetable bin where the air is cooler, as this provides the best storage conditions.
• Store loose fruit and vegetable items in the crisper containers.
• Store loose fruit and vegetables in the crisper.
• Storing fruit and vegetables separately helps prevent ethylene-sensitive vegetables (green leaves, broccoli,
carrot, etc.) being affected by ethylene-releaser fruits (banana, peach, apricot, fig etc.).
• Do not put wet vegetables into the refrigerator.
• Storage time for all food products depends on the initial quality of the food and an uninterrupted refrigeration
cycle before refrigerator storage.
• To avoid cross-contamination do not store meat products with fruit and vegetables. Water leaking from meat
may contaminate other products in the refrigerator. You should package meat products and clean any leakages
on the shelves.
• Do not put food in front of the air flow passage.
• Consume packaged foods before the recommended expiry date.
NOTE: Potatoes, onions and garlic should not be stored in the refrigerator.
• For normal working conditions, it will be sufficient to adjust the temperature setting of your refrigerator to +4 °C.
• The temperature of the fridge compartment should be in the range of 0-8 °C, fresh foods below 0 °C are iced
and rotted, bacterial load increases above 8 °C, and spoils.
• Do not put hot food in the refrigerator immediately, wait for the temperature to pass outside. Hot foods increase
the degree of your refrigerator and cause food poisoning and unnecessary spoiling of the food.
• Meat, fish, etc. should be store in the chiller compartment of the food, and the vegetable compartment is
preferred for vegetables. (if available)
• To prevent cross contamination, meat products and fruit vegetables are not stored together.
• Foods should be placed in the refrigerator in closed containers or covered to prevent moisture and odors.
The table below is a quick guide to show you the most efficient way to store the major food groups in your refrigerator
compartment.
Food
Vegetables and fruits
Meat and fish
Fresh cheese
Butter and margarine
Bottled products e.g. milk
and yoghurt
Eggs
Cooked food
CHAPTER -5: DOOR REVERSAL
Repositioning the door
• It depends on which fridge you have as to whether it is possible the reverse the doors.
• It is not possible where handles are attached at the front of the appliance.
• If your model does not have handles it is possible to reverse the doors, but this needs to be completed by
authorised personnel. Please call Sharp service.
Maximum storage time
1 week
2 - 3 days
3 - 4 days
1 week
Until the expiry date
recommended by the producer
1 month
2 days
EN -9-
How and where to store
Vegetable bin
Wrap in plastic foil, bags, or in a meat
container and store on the glass shelf
On the designated door shelf
On the designated door shelf
On the designated door shelf
On the designated egg shelf
All shelves
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